杨照青, 翁武银, 任中阳, 石林凡. V型结晶淀粉-西瓜香精复合物对刺参肠肽风味改良的作用机制[J]. 水产学报, 2021, 45(7): 1191-1201. DOI: 10.11964/jfc.20210412799
引用本文: 杨照青, 翁武银, 任中阳, 石林凡. V型结晶淀粉-西瓜香精复合物对刺参肠肽风味改良的作用机制[J]. 水产学报, 2021, 45(7): 1191-1201. DOI: 10.11964/jfc.20210412799
YANG Zhaoqing, WENG Wuyin, REN Zhongyang, SHI Linfan. Mechanism of V-type crystalline starch-watermelon essence inclusion complex for improving the flavor of sea cucumber(Apostichopus japonicus) intestinal peptide[J]. Journal of fisheries of china, 2021, 45(7): 1191-1201. DOI: 10.11964/jfc.20210412799
Citation: YANG Zhaoqing, WENG Wuyin, REN Zhongyang, SHI Linfan. Mechanism of V-type crystalline starch-watermelon essence inclusion complex for improving the flavor of sea cucumber(Apostichopus japonicus) intestinal peptide[J]. Journal of fisheries of china, 2021, 45(7): 1191-1201. DOI: 10.11964/jfc.20210412799

V型结晶淀粉-西瓜香精复合物对刺参肠肽风味改良的作用机制

Mechanism of V-type crystalline starch-watermelon essence inclusion complex for improving the flavor of sea cucumber(Apostichopus japonicus) intestinal peptide

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